Ingredients
3-4 pound skinless smoked cured ham (or larger, or smaller, whatever you happen to have)
1/2 teaspoon ground cloves
1 cup brown sugar, packed
1/4 cup prepared mustard
2 tablespoons cider vinegar (I used red apple balsamic vinegar.)

Instructions
1. Heat oven to 350*F. 

2. Place ham on rack set in baking sheet and bake until internal temperature reaches 120*F.  Remove from oven. 

3. Mix together cloves, brown sugar, mustard, and vinegar.  Spread glaze evenly over ham and bake until temperature is 140*F.  Transfer ham to cutting board and let stand 15 minutes before carving. 

No Photo

Comments
This recipe is from Food Network and I used it on two quarter hams that we had gotten from our CSA.  It’s rare for us to get ham, since we’d rather buy the uncooked stuff and smoke it ourselves!  I served this with Pineapple Stuffing and Salad, and completely forgot to take pictures because we had company and I was distracted.  This is a great recipe, just make sure to line the baking sheet with foil because the glaze makes a huge mess.

Ingredients
2 teaspoons soy sauce
1 teaspoon dry sherry
1 teaspoon cornstarch
6 teaspoons ginger, minced
6 cloves garlic, minced
1 pound pork, cut into thin strips (I used the meat from 2 center cut pork chops.)
1/4 cup chicken broth
1 teaspoon hoisin sauce
1-2 tablespoons peanut oil
4 cups broccoli, cut into florets
Pinch red pepper flakes

Instructions
1. Combine soy sauce, sherry, cornstarch, 4 teaspoons ginger and 4 teaspoons garlic in bowl and stir well.  Add pork strips and stir to coat.  Let marinate while preparing other ingredients. 

2. Combine chicken broth, hoisin sauce, and red pepper flakes in small bowl. 

3. Heat 1 tablespoon oil in wok or large skillet over high heat.  Add broccoli and stir-fry, stirring often, for 3 minutes or until broccoli begins to become tender.  Remove broccoli to a plate and add more oil to the skillet if necessary. 

4. Add pork and marinating liquid.  Stir-fry pork 3 to 4 minutes, until cooked through and slightly brown.  Add remaining garlic and ginger and cook until fragrant.  Add broccoli and chicken broth mixture.  Continue cooking until sauce has thickened slightly and meat and vegetables are coated.  Serve with rice, if desired.



Comments
This recipe is from Kalyn’s Kitchen and it was fairly tasty.  The broccoli I used wasn’t awesome, sadly, and that affected the entire dish.  Aside from that, the flavors were good and the pork from the pork chops worked very well.

Ingredients
For the meatballs
1/2 cup fresh cilantro, chopped
1/4 cup breadcrumbs
1/4 cup red onion, finely chopped
2 tablespoons soy sauce
2 teaspoons ginger, grated or minced
3 cloves garlic, minced
1 pound ground pork
1 large egg, lightly beaten

For the noodles
1 pound pasta (Rice noodles are great if you can find them.) 
2 tablespoons sesame oil
2 small red or yellow bell peppers, cut into thin strips
2 cups snow peas, cut into thin strips
1 teaspoon salt
1 teaspoon crushed red pepper
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 cup green onion, thinly sliced

Instructions
1. Like baking sheet with foil and place in oven.  Heat oven to 450*F. 

2. Combine all meatball ingredients in large bowl, stir until blended.  Cover and chill 30 minutes.  Form golf ball sized balls, remove baking sheet from oven, and place meatballs on baking sheet.  Bake for 20 minutes, or until done.  (I used my disher for this.)

3. Bring large pot of water to boil.  Cook noodles according to package and drain well. 

4. Heat oil in large skillet over medium-high heat.  Add bell peppers, snow peas, salt , red pepper, soy sauce, mirin, and rice wine vinegar.  Stir fry, stirring often, until crisp tender, about 2 to 4 minutes.  Add pasta and green onions to skillet and toss.  Serve pasta topped with meatballs. 



Comments
This recipe is from the 2011 Cooking Light Annual and it was great!  The meatballs were fantastically gingery and full of great flavor.  I modified the recipe for the noodles to include a bit more in the flavor department since they started off a bit bland.  All three of us loved this and there were no leftovers.  None at all.

Ingredients
1 boneless pork loin
4 slices bacon, cut in half widthwise
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 teaspoons salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

For the glaze
1 cup brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar (I used red apple balsamic vinegar.)
1/2 teaspoon dry mustard

Instructions
1. Heat oven to 350*F. 

2. Cover bottom of roasting pan or baking dish with aluminum foil and place pork loin in prepared dish. 

3. Combine chili powder, paprika, salt, pepper, cumin, and cinnamon.  Rub spice mixture over pork.  Lay bacon strips over pork loin.  Roast until instant read thermometer reads 125*F.   

4. Meanwhile, combine sugar, flour, vinegar, and mustard in small saucepan.  Bring to boil, reduce heat and simmer 1 minute.  Spoon glaze over pork and return to oven.  Roast until thermometer reads 140*F.  Remove from oven and let rest 5 minutes before slicing. 

5. Pour accumulated juices from dish into gravy boat (or liquid measuring cup), skim fat from top, and pass sauce at table. 



Comments
This recipe is from The Comfort of Cooking and I picked it because I knew Art would love it.  The bacon on top turns into deliciously sweet candied goodness.   My only complaint is that the temperatures in the original recipe are wrong so my pork loin was overcooked.  The recipe as posted here includes the correct temperatures, I should have double checked before cooking.  The glaze worked very well and, while it was sweet, a mouthful of pork makes it perfect. 

Shown here with Pommes Anna.